Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Sour Cream Coffee Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 23 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 9 servings
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

Description

This Blueberry Sour Cream Coffee Cake is a moist and flavorful treat perfect for breakfast or brunch. Featuring a tender crumb cake layered with fresh blueberries and a cinnamon-spiced crumble topping, it's a delightful combination of sweet and tangy flavors. The use of sour cream creates a rich texture while the crumbly topping adds a satisfying crunch, making it an irresistible delight to enjoy with coffee or tea.

Ingredients

Crumble Topping

  • 1/2 cup coconut sugar (or white sugar)
  • 2/3 cup all-purpose flour
  • 2 teaspoons cinnamon
  • 5 Tablespoons salted butter, melted and cooled

Cake Batter

  • 1/2 cup salted butter, softened to room temperature (8 Tablespoons)
  • 2/3 cup coconut sugar (or white sugar)
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream (or plain Greek yogurt)
  • 2 Tablespoons milk
  • 1 1/3 cup all-purpose flour
  • 1 small pinch of salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 cups fresh blueberries

Instructions

  1. Make the crumble: Use a fork to mix together the coconut sugar, flour, cinnamon, and melted butter in a small bowl until the mixture forms a crumbly texture. Set aside for later use as topping.
  2. Whip the butter and sugar: Using a hand-held or stand mixer, beat the softened butter and coconut sugar together on medium speed for about 2 minutes until creamy and well combined.
  3. Add the remaining wet ingredients: Add the eggs one at a time along with the vanilla extract, mixing on low speed until fully incorporated. Then, stir in the sour cream carefully until combined.
  4. Combine dry ingredients with wet ingredients: In a separate bowl, whisk the flour, salt, baking powder, and baking soda. Fold the dry ingredients into the wet mixture gently until fully combined. Towards the end, add the milk and mix just until incorporated to avoid over-mixing.
  5. Add the bottom layer of the cake to the pan: Line an 8x8-inch baking pan with parchment paper, allowing edges to rise for easy removal later. Spread half of the cake batter evenly on the bottom, spreading carefully to cover all edges.
  6. Middle and top layers: Sprinkle half of the crumble topping evenly over the batter, then evenly distribute all fresh blueberries on top. Dollop the remaining batter in spoonfuls over the blueberries, then spread gently with a spatula to cover. Finish by sprinkling the remaining crumble topping over the entire surface.
  7. Bake: Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool for 15 minutes. Use the parchment paper edges to lift the cake out of the pan. Slice into nine evenly sized pieces and serve.

Notes

  • Using room temperature ingredients helps ensure a smooth, even batter.
  • You can substitute white sugar for coconut sugar if preferred.
  • For a tangier taste, use plain Greek yogurt instead of sour cream.
  • Make sure not to over-mix the batter to keep the cake tender.
  • Fresh blueberries are best, but frozen can be used if thawed and drained.
  • Allowing the cake to cool slightly before cutting helps maintain clean slices.
  • Store leftovers covered at room temperature for up to two days or refrigerate.

Find it online: https://ivysrecipes.com/blueberry-sour-cream-coffee-cake-recipe/